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Grilling, Smoking, and Searing OH MY!

Monday, March 18, 2019   /   by Addison Corbin

Grilling, Smoking, and Searing OH MY!

Grilling , Smoking, and Searing


OH MY!



by Addison Corbin on May 25



THIS WEEK


Welcome back to another great blog from your neighborhood realtors!


 


Safety First


Always keep your household fire extinguisher nearby in case your fire gets out of hand. Better safe than sorry. Also keep in mind that foods that are high in fat, like bacon, will drip into the fire and cause flare-ups. It is a good idea to move foods that cause flare-ups onto the indirect heat zone.


Choosing the right grill is going to be key in how you proceed.


Gas is by far the most convenient grill to own, while charcoal produces a nice smoky flavor that you can’t get with gas. This is an age-old debate that won’t be solved here, but here is how to get started on either one.


Gas Grills– Gas grills are run on propane so first things first, you need to make sure you have enough propane in the tank. Many grills will have an indicator to let you know how much gas you have left in the tank. If you are empty you can always go to a tank exchange at your local Home Improvement store.


GAS:


1) Turn the gas on at the tank level- you will need to turn the lever the opposite direction it was closed in.


2) Your grill will have an “ignition setting”- on one of the dials -this will look like a flame. Turn your dial to the flame position. Next, hit the actual ignition. This is going to push gas into the burners to get you started.


Charcoal:


Grilling pros who cook on a charcoal grill know that using lighter fluid to start a fires is a major no-no. Even though the lighter fluid “burns off”, their fumes can add a chemical taste to your food.


The easiest I’ve tried to start a charcoal grill is by using paraffin wax cubes. Build your charcoal into a mound and place 1-2 paraffin cubes in the mound. Light the cubes and they will eventually light your charcoal after about 10-15 minutes. For ease of use, paraffin lighter cubes can’t be beat!


Many grilling pros start their fires with a chimney starter essentially a small chimney you stuff with newspaper on the bottom and charcoal briquettes on the top. Light the newspaper and it will eventually ignite the charcoal. After the charcoal begins to turn grey on top and has begun to ash over, it is ready to dump in the grill after about 15-20 minutes (use heat proof gloves/oven mitts when handling a chimney starter).


Creating Direct/Indirect Zones on Your Grill


By learning how to create direct and indirect heat zones on your grill, you give yourself a lot of options on the grill above and beyond just doing burgers and hotdogs. The easy way to think about this is that cooking on direct heat (ie, over the flame) is like using the broiler in your oven. Cooking on indirect is like baking in an oven. When grilling, when food is cooking too quickly on direct heat, you can easily put it on indirect heat so it will continue to cook without getting burned. The best cooked steaks will first be seared at a high temp on direct heat, and then put on indirect heat to continue to cook (roast) to get to its desired doneness.


Direct: Direct heat is when you grill directly over the heat source (burner or charcoal fire).


Indirect: This is when you cook on the side of the grill with unlit burners OR on the empty/cool side of a charcoal grill.


Use A Meat Thermometer and Eliminate the Risk of Scaring Your Friends


Let’s face it, we’ve all over or undercooked something at one point in our lives. No one wants to bite into undercooked chicken, and they don’t want to feel like they are eating leather either. And if it is dark outside, chances are you cannot tell how done the meat is. Use an internal read meat thermometer and eliminate the guesswork out of grilling meats. These are the minimum internal temperatures for meat, according to the U.S. Department of Agriculture. Keep in mind that when you take your meat off the grill, it continues to cook, so it is OK to pull it off when it’s a few degrees under the listed temperature.




    • Poultry: 165°F



    • Beef: The USDA lists the minimal internal temp for beef at 145°F. However, if you like your steaks cooked medium, go for 140°F; medium rare, go for 135°F.



    • Pork: 145°F



    • Fish: 145°F



    •  



Smok that meat!


I have personally been getting into smoking lately. Let’s just say if you are looking at getting into grilling you will enjoy a good smoke day. There’s nothing like setting up your smoker with coal, wood chips and some good meat. It won’t be a quick as a grill, however the flavor can’t be beat!

The Corbin Team
Ron And Addison Corbin
303 Corporate Ctr Drive, #100
Stockbridge, GA 30281
770-294-1317

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